Braised Rabbit with Tomato and Peppers

Recipe from: Taste Of Granor

Rabbit is an incredibly sustainable protein source, and farmed rabbit is mild and buttery in flavor. Slow cooking the rabbit and picking the meat in advance makes this dish a great dish for a large party. One rabbit will serve 2-4 people. To feed more simply scale the recipe up and use a larger baking dish. 


1 whole rabbit
2 T smoked paprika
1 tsp caraway seed, ground or whole
1 tsp salt
2 onions
4 cloves garlic
1 quart cherry tomatoes
1/2 cup olive oil
1 cup white wine
4 bell peppers


  1. Rub the rabbit with the paprika, caraway seed, and salt all over and (ideally) let cure over night or at least an hour. 
  2. Thinly slice the onion and garlic. 
  3. Heat oven to 350F
  4. In a dutch oven or covered baking dish combine the rabbit, onion, garlic, tomatoes, olive oil, and wine, cover, and place in the oven. 
  5. Bake the rabbit until the meat pulls easily from the bone (about 90 minutes). 
  6. Allow the rabbit to cool in the braising liquid or allow to chill overnight. 
  7. Grill the peppers until the skins are charred and flaking. 
  8. Place the peppers in a large bowl and cover with plastic wrap and let steam for 10 minutes or until cool enough to handle. 
  9. Slip the peppers out of their skins and discard the stems and seeds. 
  10. Slice the peppers into strips. 
  11. Pick the rabbit meat from the bone and return to the tomato-y liquid. 
  12. Add the peppers to the rabbit-tomato mixture and reheat to serve. 
  13. We served it alongside rice and a chard salad.